Pannenkoeken (Dutch Pancakes)

01Method

1. 1

   Prepare the batter: Combine the flour and salt in a large bowl, then pour in the milk and crack in the eggs. Whisk until the mixture is smooth and pourable — it should be thinner than American pancake batter but slightly thicker than crepe batter. Adjust consistency with a splash more milk if needed.

2. 2

   Warm the pan: Place a large non-stick or well-seasoned cast-iron skillet over medium heat. Add a small pat of butter and let it melt, sizzle, and foam, then swirl to coat the entire base of the pan evenly.

3. 3

   Cook each pancake: As soon as the foaming subsides, remove the pan from the heat and ladle in enough batter to form a medium or large pancake, tilting the pan to spread it across the bottom. Return to the heat. If desired, press any toppings such as thin apple slices gently into the surface. Cook until the top appears dry, roughly 2 minutes, then flip and cook the second side for 1 to 2 minutes until golden brown with a speckled, honeycomb pattern. Continue with the remaining butter and batter. Keep finished pancakes warm on a plate covered with a clean kitchen towel, or serve directly from the pan as each one is ready.

4. 4

   Serve: Enjoy the pancakes immediately with your choice of toppings. Leftovers can be stored covered in the refrigerator for up to one day and reheated in the microwave or eaten cold.